You can create milk froth with the steam wand (Pannarello or Cappuccinatore optional).
Use cold (approx. 5°C / 41°F) milk with a protein content of at least 3% to ensure optimum results when preparing milk foam.
Before you start frothing milk, make sure uniform steam is released from the steam wand / pannarello.
Now you can froth the milk the steam wand / Pannarello:
Warning! Scalding hazard! The pannarello/steam wand becomes very hot during frothing and small jets of hot water may precede the dispensing of steam. Never touch the pannarello with your bare hands shortly before, during and shortly after frothing. Only use the heat-resistant handle to operate the pannarello.
How to create milk foam with the Cappuccinatore (optional):
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